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Help with Finishing Sauce Recipe

I had a Carolina pork finishing sauce bookmarked that I've used a few times with great success. The link has since gone dead, so I'm reaching out to you guys in hopes that one of you may have it.

I remember it was vinegar based.. had ketchup and red pepper flakes in the recipe. 

Thanks for the help guys!
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Comments

  • bigphilbigphil Posts: 1,386
    edited June 2013
    @JWBurns hope this helps carolina red sauce  

    1-1/2 cups cider vinegar 
    1/2 cup ketchup
    1/2 teaspoon cayenne pepper or red pepper flakes (more if you want a bigger kick)
    1 tablespoon of sugar or brown sugar for a sweeter heat 
    1 teaspoon salt 

    mix all together and enjoy 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • nolaeggheadnolaegghead Posts: 14,259
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • ChubbsChubbs Posts: 5,248
    Both of those will work for you. Use brown sugar. The sweet heat is great.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • EggcelsiorEggcelsior Posts: 11,296
    If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows ;)

    I'm partial to the one in nola's post. Either will work. If it has ketchup it will definitely be thicker, in case that helps.
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  • EldeElde Posts: 129
    If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows ;)

    This.  There really isn't such a thing as 'Carolina' BBQ, there's two different styles...  Lexington style and that stuff they serve in the east and call BBQ.  (And the real deal often doesn't use rubs, mops, or finishing sauces.)
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  • If you put in ketchup, make sure you call it Lexington-style sauce. Trying to pull that over on an easterner will raise some eyebrows ;) I'm partial to the one in nola's post. Either will work. If it has ketchup it will definitely be thicker, in case that helps.
    I have water in mine as well, makes it a little thinner; and I'm partial to the Lexington style sauce, 'bout all I use :)
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,345
    Carolina style with ketchup? Here's a mustard based sauce that I use.. it goes well with pork
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • BrowninggoldBrowninggold Posts: 453
    This is the one I use for pulled pork...VINEGAR SAUCE FOR PULLED PORK 2 cups cider vinegar 1 1/3 cups water 1/2 cup plus 2 tablespoons ketchup 1/4 cuup firmly packed brown sugar, or more to taste 5 teaspoons salt, or more to taste 4 teaspoons hot red pepper flakes 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground white pepper Simmer the sauce until desired thickness.
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  • JWBurnsJWBurns Posts: 334
    You guys are great as always, thanks
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  • cssmd27cssmd27 Posts: 149
    Here's a great source for 3 different varieties depending on the style and region you are trying to achieve:

    http://www.smokingmeatforums.com/t/104039/pulled-pork-vinegar-sauces-three-varieties
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  • nolaeggheadnolaegghead Posts: 14,259
    You don't really need a recipe.  Just decide what ingredients you like in the sauce and estimate the relative ratios.  Taste, adjust.  It's better if you let it sit a day in the fridge or cook it a bit.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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